Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Author: Lisa P
eMeal Plan Week of Mar 25
Dinners This Week
It’s kind of a mixed bag this week with beef stew, a turkey lasagna, one vegetarian dish, and one seafood dish. All of these meals are easy with most of the effort spent on chopping ingredients, which you can do while watching TV or chatting on the phone. If you have an extra 30+ minutes free on Sunday you could do the chopping in advance and your meals during the week will be super-quick.
Sunday
This meal could be cooked in the oven as directed in the recipe, or you could use a slow cooker instead.
Red Fork Beef Stew Continue reading “eMeal Plan Week of Mar 25”
eMeal Plan Week of Mar 18
Dinners This Week
Chicken is the main protein this week, with one night of fish and two nights with no meat. As usual all recipes are gluten free and dairy free. We don’t have the usual variety of fresh vegetables, but hopefully I made up for it with a variety of ethnic flavors to keep things interesting.
It’s late winter here in the Mid-Atlantic and it’s a tough time of year for produce. But Spring is coming and soon you will see an abundance of early Spring veggies in our recipes. Continue reading “eMeal Plan Week of Mar 18”
Mexican Red Pozole
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 32 ounces chicken stock
- 2 cups salsa chunky style such as pico de gallo
- 1 can hominy 15 oz can, drained
- 3 cups cooked chicken shredded
Ingredients
|
Instructions
- Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
- Meanwhile, shred the cooked chicken until you have 3 cups.
- Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes
Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.
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Thai Salad with Peanuts
If you have a peanut allergy in your house you can switch the Thai peanut sauce for any other kind of Thai cooking sauce without peanuts.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 8 ounces rice noodles or soba
- 6 ounces edamame beans thawed if frozen
- 1 bunch green onions
- 1 tablespoon toasted sesame seeds white or black
- 2/3 cup thai peanut sauce see notes
- cilantro optional garnish
- peanuts, unsalted optional garnish
Ingredients
|
Instructions
- Cook noodles according to package instructions. Strain and set aside.
- Chop green onions. Rinse and drain edamame beans and let dry. Chop cilantro and peanuts if using.
- Add noodles plus rest of ingredients to a large bowl and toss gently until well blended. Serve at room temperature, sprinkle with cilantro and additional chopped peanuts if desired.
Recipe Notes
- It's super important to check the labels of any jarred sauce you buy. Make sure there are no added chemicals, sugars, HFCS, MSG, or "added coloring". Citric acid is ok as a preservative but if you see anything you can't pronounce, put it back on the shelf.
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Fettuccini Bolognese
Here’s a quick skillet version of fettuccini bolognese using chicken sausage instead of beef. and mushrooms simmered with tomatoes, then tossed with pasta. Continue reading “Fettuccini Bolognese”